Spinach Soup Modenese

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1Β½ pounds fresh spinach
  • 3 tablespoons butter
  • Salt and freshly ground black pepper
  • grated nutmeg
  • 3 egg yolks, beaten
  • 3 tablespoons grated Parmesan cheese
  • 4Β½ cups boiling Beef or Chicken
  • Stock
  • SautΓ©ed croutons


  1. Wash the spinach well and cook it in the water that clings to the leaves until barely soft. Drain and chop it finely or force it through a sieve or food mill.

  2. Melt the butter, add the spinach, and cook for two or three minutes. Add salt, pepper and nutmeg to taste. Add the egg yolks and the cheese and mix.

  3. Add the stock and reheat to boiling. The egg yolks will curdle, but they are intended to. Serve hot with croutons.

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